When the Portuguese Baking Company began to quickly outgrow its production facility, it called on The Austin Company to help craft an expansion strategy. The Austin Company performed a study to evaluate the existing facility and the possibility of adding a new floor above the production area.

After determining that an expansion was not economically feasible, the specialty baker decided to purchase a recently closed Haagen-Dazs ice cream plant. The plant included a 60-foot high-bay freezer and blast cooling tunnels. Incorporating these existing features into the new operations reduced the amount of capital-intensive equipment required.